Garbanzo Bean Soup

This is a recipe that I picked up in Italy a few years ago. Being that I'm not a soup fan, I was somewhat hesitant... but this thick and hearty soup quickly won my praise. It will quickly become a favorite recipe!

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 502 Calories

Ingredients

• salt and pepper to taste
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 teaspoon olive oil
• 2 sprigs fresh rosemary
• 2 (15.5 ounce) cans garbanzo beans
• 1 cup acini di pepe pasta

Recipe Instructions

Step 1

Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.

Step 2

Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.